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Ingredients
| seedless raisins (packed): 12 cups |
| dried currants: 3 cups |
| candied mixed fruit: 2 lbs |
| red candied cherries: 1 lb |
| canned maraschino cherries: 1 16oz jar (drained) |
| dates - deglet noor (chopped): 1 1/4 cups (pitted and chopped) |
| all-purpose flour (unsifted): 1 cup |
| salted butter: 2 cups (softened) |
| granulated sugar: 2 cups |
| eggs: 12 (yolks) |
| crushed pineapple: 1 15oz can (with juice) |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1 tsp |
| unsweetened cocoa powder (sifted): 4 tsp |
| ground cinnamon: 4 tsp |
| ground nutmeg: 2 tsp |
| orange juice: 1 cup |
| walnuts (chopped): 4 cups |
| eggs: 12 (whites) |
Festive Fruitcake
Credit: AllRecipes
User rating:
"This is a large recipe that is rich and dark. Make a few weeks ahead of time. The walnuts can be chopped or left whole."
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Prep Time
min -
Cook Time
min -
Servings
48 serving(s)
Tags
Directions
- Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
- In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
- Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
- In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
- In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
- Bake for about 3 hours until an inserted wooden pick comes out clean.